Orange Chiffon Cake

Country Living shares this winning recipe from our "Mom's Best Cake Contest."

Level:
Moderate

Serves:
16

Advertisement - Continue Reading Below

Ingredients

2¼ c. cake flour

1½ c. granulated sugar

1 tbsp. baking powder

1 tsp. salt

½ c. vegetable oil

5 large egg yolks

¾ c. orange juice

1½ tbsp. orange juice

3 tbsp. freshly grated orange zest

1 c. egg whites

½ tsp. cream of tartar

5 tbsp. unsalted butter

1½ tbsp. heavy cream

3 c. confectioners' sugar

Directions

Make the cake: Heat oven to 325 degrees F. Sift the flour, granulated sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, 3/4 cup orange juice, and 2 tablespoons of the zest. Whisk until smooth and set aside. Beat the egg whites and cream of tartar using a mixer set on medium-high speed until stiff peaks form. Gently fold the egg whites into the batter until just combined. Pour the batter into a 10-inch tube pan and bake for 55 minutes. Increase oven temperature to 350°F and continue to bake until a wooden skewer inserted into the middle of the cake comes out clean -- 10 to 15 minutes. Invert pan over a funnel and cool completely. Unmold cake by running a knife around the pan sides.

Make the frosting: Combine the butter, heavy cream, and remaining 1 1/2 tablespoons orange juice and 1 tablespoon zest together in a large bowl. Add the confectioners' sugar gradually, using a mixer set on medium speed, until fluffy. (If necessary, add 1 or 2 additional tablespoons of cream to adjust frosting consistency.) Spread frosting over the entire cake.